Wednesday, June 1, 2011
Ricotta Orange Pound Cake
1 ½ c. cake flour
2 ½ tsp. baking powder
1 tsp. kosher salt
¾ c. un salter butter at room temperature
1 ½ c. whole milk ricotta cheese
1 ½ c. sugar
3 large eggs
1 tsp. pure vanilla extract
Zest of 1 orange
2 Tbsp. Amaretto
Strawberries cleaned and sliced
Preheat oven to 350. Grease a 9x5x3 inch loaf pan.
In a medium bowl, combine the flour, baking powder, and salt. Stir to combine.
With an electric mixer, cream together the butter, ricotta and the 1 ½ c. sugar until light and fluffy, about 3 min. Add the eggs one at a time, beat until each is incorporated before adding the next. Add the vanilla, orange zest and Amaretto and mix. Add the dry ingredients a small amount at a time and beat just until incorporated.
Pour mixture into a buttered loaf pan and bake until toothpick comes out clean. About 45-50 minutes. Let the cake cool about 10 min and then turn out onto a wire rack to cool completely.
Slice and top with fresh strawberries and whipped cream, I added a fresh basil leaf for garnish. It’s amazing!!